Chances are you've used a knife that doesn't seem to do what it was made to do:
cut. When you start to cut, the knife slips on the food or twists in your hand
so your cuts aren't straight. Sometimes, the knife doesn't even cut - it crushes
the food instead. Obviously, the solution is to sharpen the knife, but what if
the knife just isn't any good? Buying an expensive knife should guarantee good
performance, right?
Common knife misconceptions...
- Do my knives need sharpening?
If you think your knives are sharp, but aren't completely sure, here's a simple
test you can do to find out. Just hold a sheet of paper away from you and try
slicing simple vertical strips. If the knife doesn't cut the paper, or snags as
it slices through, then it's time to take them to send them to The Sharpest
Knives.
- Do all knives need honing and sharpening?
Yes! All straight-edge knives need honing and sharpening, but knives with
serrated edges do not. Remember, a dull knife can be more dangerous than a sharp
one.
- Is my knife worth sharpening?
Yes! All knives can benefit from a quality sharpening. Even less expensive
knives can be sharpened and will sustain a sharp edge when properly cared for. |
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Maintain your knife edges: Use a sharpening steel each time
you use your knives. This helps to maintain your knife edge.
Cleaning and Storing: Wash and dry your knives by hand and not
in the dishwasher, then store your knives properly in a knife block
Proper Cutting Surface: Use a cutting board that does
not damage your edge. A wooden or polyurethane cutting board is perfect!
Introductory Offer! |